Wontons
Ingredients:
½ lb. ground beef
2 T. bell pepper, finely minced
2 T. ketchup
1 t. Dijon mustard
2 t. Worcestershire sauce
1 t. brown sugar
1 ½ t. salt
½ t. pepper
1 t. soy sauce
¼ t. cayenne pepper
1 T. vegetable oil
1 can chicken broth
30 small wonton wrappers, available in the refrigerated produce section
Water, for sealing wrappers
Instructions:
Preheat oven to 200 degrees. Brown ground beef in oil in skillet until cooked through; drain and reserve. Combine cooked beef, veggies, ketchup, mustard, Worcestershire, brown sugar, salt, pepper, soy sauce and cayenne pepper. With your finger, dab two perpendicular sides of 1 wonton wrapper with water. Fill the center of the wrapper with 1 t. of the filling. Pull the wet side of the wonton over to meet the unwet side; forming a wonton. Press to seal sides together. Place filled wonton on a cookie sheet and cover with a damp cloth (wonton wrappers will dry out very quickly; make sure and cover before cooking for best results). Repeat filling each wrapper with the filling mixture until all is used. Heat oil in large skillet over medium-high heat. Add 10 filled wontons to skillet and cook 2 minutes; do not touch. Add 1/3 cup chicken broth to the skillet, cover and cook another 2 minutes. Remove from skillet, cover to keep warm and repeat with 10 more filled wontons. Allow to cook 2 minutes, then adding chicken broth. Add additional oil to skillet before adding next batch of wontons if needed.
